This is one of my favourite recipes from Ottolenghi - The Cookbook, fresh, nutritious and easy to make for a light lunch or as a side to serve with pan fried salmon - fennel is rich in Vitamin C which helps with the absorption of iron, another great dish for beauty from within

Buckwheat & Beetroot Risotto

Start by roasting the beetroots whole, with their skins on in an oven set at 210° C (190° Fan oven). They will take about an hour to cook. You don’t need to add any olive oil.

Once the beetroots are nice and soft and the skin is becoming crispy, take the beetroots out of the oven and leave them to cool for a minute.

Place the buckwheat in a sieve and rinse with cold water until the water that comes through is totally clear.

Place the buckwheat in a saucepan with 3.5 mugs (1 litre) of boiling water.

Let the buckwheat boil for a minute or two, then let it simmer for another 10-15 minutes until all the water has evaporated and the buckwheat still has a little ‘bite’ and nuttiness, but not crunchy and not too soggy.

Peel the skin off the beetroots and place the flesh into a food processor with the lemon juice, coconut milk, salt & pepper to taste and blend. The mixture should come out smooth.

Once the buckwheat is cooked, stir in the beetroot mixture, heat through then serve.

Louise Galvin

Carbon Neutral Beauty

Louise Galvin is one of the UK’s top hair colourists. Based at her father’s famous Daniel Galvin salon in London, her talent, skill and eye for colour have been acknowledged by many famous actors, musicians, models and other celebrities who have beaten a path to her door.

Louise has also trained many of the top colourists working all over the world today.